Recipes for June 14, 2008:

Quickest Freshest Pickles
Don't freak out about the amount of sugar and salt involved--you're not going to drink the pickle juice, are you? This recipe is a good way to recycle a spaghetti sauce jar.

4 kirby cucumbers, (3 regular cucumbers OK) ends removed, sliced about 1/4 inch thick, do not peel
1 cup sugar
1/2 cup cider vinegar
1/2 tablespoon salt
1/2 teaspoon celery salt
1/2 packed tablespoon fresh dill, chopped
1/2 medium red onion, sliced

Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill, mixing together. Stir.

Cram the cukes and onions into a quart jar with lid (you may have to eat a few pieces that don't fit). Or, without a jar, you can put it in a glass/ceramic bowl and use plastic wrap when covering it.

Pour the liquid mixture over cucumbers and onions. Even though it seems like you don't have enough liquid at first, in several hours there will be enough liquid to cover the cucumbers.

Note: Your emailer used 1 tablespoon of packaged pickling spice mixture instead of the celery/dill ingredients, and it was delicious.

Cilantro-Lime Oven-Roasted Turnips
Garnish with crumbled bacon and Dad will love it.

4 large turnips
1 cup lightly packed fresh cilantro leaves, minced
1/4 cup lime juice
2 tablespoons extra-virgin olive oil or salad oil
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper

Peel turnips and cut into 1/2-inch wedges. place in a 9- by 13-inch baking pan. Combine cilantro with lime juice, oil, honey, chili powder, and cumin; stir until well blended. Pour the mixture over the turnips and gently mix until all wedges are evenly coated. Spread out evenly in the pan.

Roast in a 450 degree oven until wedges are browned and very tender when pierced, about 40-50 minutes. Occasionally toss the mixture to keep coated.
Transfer to a platter and serve warm. Add salt and pepper to taste.

This is probably roast-able in a foil pouch on the grill--but it hasn't been tested.

Makes 6 servings.